Pansotti Bufalo Ricotta Spinaci with trout and mascarpone sauce

Pansotti Bufalo Ricotta Spinaci with trout and mascarpone sauce

Ingredients

  • 1 Pansotti Buffalo Ricotta e Spinaci (D15)
  • 25g Mascarpone Rosso sauce (H25)
  • 30 g pieces of smoked trout fillet
  • Fresh chervil leaves

Preparation

  1. Heat the sauce according to the instructions on the packaging.
  2. Colour the pieces of smoked trout fillet in a non-sticking pan. Do not add fat.
  3. Reheat the Pansotti for 5 min. in slightly salted boiling water.
  4. Spread the Mascarpone Rosso sauce on a plate.
  5. Place the Pansotti on the sauce together with pieces of smoked trout.
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You need these products

Pansotti Bufalo Ricotta e Spinaci

Mascarpone Rosso

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